Matthieu Godme-Guillaume Champagne Extra Brut 1er Cru V.V.V NV
Three villages, three letters, one very good bottle of Champagne. Matthieu Godme-Guillaume took over his family's domaine in Verzenay in 2019, the third generation on the Montagne de Reims, and V.V.V. stands for the trio of villages behind the blend: Verzenay, Verzy and Villers-Marmery. It leans Chardonnay, roughly three-quarters, with Pinot Noir filling in, all organically farmed, mostly from mature vines in their thirties and forties. Native yeast, a portion fermented in old barrels, minimal sulfur, no fining or filtration, and at least fifteen months resting on the lees before disgorgement. Extra brut, so barely any sugar to hide behind, which is exactly the point.
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Matthieu Godme-Guillaume Champagne Extra Brut 1er Cru V.V.V NV
Matthieu Godme-Guillaume Champagne Extra Brut 1er Cru V.V.V NV
Three villages, three letters, one very good bottle of Champagne. Matthieu Godme-Guillaume took over his family's domaine in Verzenay in 2019, the third generation on the Montagne de Reims, and V.V.V. stands for the trio of villages behind the blend: Verzenay, Verzy and Villers-Marmery. It leans Chardonnay, roughly three-quarters, with Pinot Noir filling in, all organically farmed, mostly from mature vines in their thirties and forties. Native yeast, a portion fermented in old barrels, minimal sulfur, no fining or filtration, and at least fifteen months resting on the lees before disgorgement. Extra brut, so barely any sugar to hide behind, which is exactly the point.
Product Information
Product Information
Shipping & Returns
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Description
Three villages, three letters, one very good bottle of Champagne. Matthieu Godme-Guillaume took over his family's domaine in Verzenay in 2019, the third generation on the Montagne de Reims, and V.V.V. stands for the trio of villages behind the blend: Verzenay, Verzy and Villers-Marmery. It leans Chardonnay, roughly three-quarters, with Pinot Noir filling in, all organically farmed, mostly from mature vines in their thirties and forties. Native yeast, a portion fermented in old barrels, minimal sulfur, no fining or filtration, and at least fifteen months resting on the lees before disgorgement. Extra brut, so barely any sugar to hide behind, which is exactly the point.
